Banana Pudding

Mix flour, sugar and salt; gradually add milk.

Cook in double boiler until thick, stirring constantly.

Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture.

Cook 2 minutes.

Cool; add butter and vanilla.

Line bottom and sides of square Pyrex 8 x 8 x 2-inch pan with vanilla wafers; spread 1/3 of pudding over the wafers and top with layer of sliced bananas.

Continue to layer wafers, pudding and bananas, ending with last 1/3 of pudding.

Beat egg whites until stiff, but not dry.

Gradually add powdered sugar, 2 tablespoons at a time. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.

Bake at 425° for 5 minutes or until delicately brown.

When serving a large group, increase amounts and use a punch bowl.

Omit meringue and sprinkle wafer crumbs on top.